When you can't decide between having a cheese plate or a bowl of ice cream, why not have both? A handful of savory ice creams made of cheese have been popping up across the country, ranging from tangy goat cheese and cherries to super-smooth burrata soft-serve from Dominique Ansel. These seven ice creams make salted caramel look just plain boring. They might even make you rethink what dessert should be. Who needs cheesecake when you can have triple-crème ice cream?

Chèvre with Apricots at Smitten Ice Cream

Smitten Ice Cream

San Francisco-based creamery Smitten Ice Cream teamed up with Mission Cheese for their Chèvre and Apricots ice cream: a goat cheese base swirled with bright, fresh apricot preserves. The chèvre makes a scoop taste extra creamy, yet the tanginess keeps you from sugar overload. It's so balanced that you may consider serving it instead of a cheese plate at your next party. If you're local, you can get it in a waffle cone or waffle bowl, but they also ship online via Goldbely ($109 for a five-pack of pints).

Adelegger and Blueberries at Davey's

Davey's Ice Cream

You may not have had Adelegger before, but the nutty, buttery flavor of the Alpine Swiss cheese is oddly familiar. The team at Davey's tasted through several cheeses at Bedford Cheese Shop in New York City, but the Adelegger proved to be the perfect pair for the blueberry preserves from their collaboration with the Maine blueberry shop Josh Pond Farm. There's a touch of sharpness to the cheese that makes you pause after your first bite, but as the swirls of beautiful purple-hued blueberries combine with the slightly-salty ice cream, you can't stop eating it. Honestly, it tastes like something you'd spread on a crostini... and we would definitely try that. Adelegger and Blueberries is available while supplies last at Davey's storefronts in NYC.

Triple-Crème Sourdough at Scratch|Bar

Jakob N. Layman

Imagine a super-creamy camembert in ice cream form. That's what the triple crème-sourdough scoop is like at Woodley Proper in Encino, CA. Chef Margarita Kallas-Lee created a "pseudo-traditional camembert triple crème" with local StepLadder Creamery, and its grassy, funky notes blend well with the sweetness of the ice cream. They fold in sourdough bread crumbs for crunch and flavor, drizzle it with honey, roll in homemade lavender sprinkles, and serve in a sourdough waffle-esque cone. It is one of the many "composed cones" coming to Kallas-Lee's new shop, Margarita's Homemade Ice Cream, opening at the Montecito Inn in Santa Barbara, CA this fall.

Balsamic Fig Mascarpone at Coolhaus

Coolhaus

Mascarpone is a go-to Italian cheese for pastas and desserts alike. Coolhaus combines the ultra-luxe cheese with balsamic-glazed figs and balsamic swirl in pints ($5.99-$6.99 at Whole Foods, Wegmans, Meijer, and other national grocers) or sandwiched between cookies at their shops and trucks in NY, LA, and Dallas. The figs almost take on a jammy quality; they're chopped up in pieces so you get a chewy bite in contrast to the creamy ice cream.

Goat Cheese with Red Cherries at Jeni's Splendid

Jeni's Splendid Ice Cream

Jeni's Splendid likens their Goat Cheese and Cherries ice cream to "scoopable cherry cheesecake." They source goat cheese from Northeast Ohio-based Mackenzie Creamery and mix it with sugar-plumped dried cherries and Michigan cherry sauce for a sweet-tart combination. It's not as tangy as expected, and the sweetness is offset with a subtle savory flavor. Nothing is overpowering, so it can stand well on its own or pair well with a light cone. It tastes the most like a cheese course, or something you'd eat between a cheese course and a dessert. It's available at any of Jeni's eight scoop shops, in select grocers, or delivered straight to your door for $12 per pint.

Mascarpone Chile Blackberry at Sweet Action

Sweet Action Ice Cream

Mascarpone has proven to be a theme here. At Sweet Action in Denver, it's swirled with intense blackberry-serrano pepper preserves from Colorado's Primo Foods. It has a pleasantly surprising heat from chile at the front of your palate, but the dairy cools you down if you're spice-averse. It's probably the biggest curveball of all the cheese ice creams, and is totally different from Sweet Action's other savory-ish offering: the tamer lemon ricotta. You can get both in a four-pack of pints for $40 on their website, or by the scoop in Denver.

Burrata Soft Serve at Dominique Ansel Kitchen

Dominique Ansel Kitchen

Does it take your breath away when you cut into a burrata and watch the inside spill all over the plate? Now you don't have to waste one bite of it, since the cheese is mixed into Dominique Ansel's burrata ice cream. "It doesn't taste like cheese—it's more like a rich, creamy flavor," Ansel describes. "I lower the sugar ratio so it intensifies the flavor of the burrata and brings out the saltiness." The ice cream is only available at Dominique Ansel Kitchen in NYC over the summer, and it's served in a cone with a whole confit strawberry at the bottom and a drizzle of balsamic reduction that's almost like a caramel. This year, you can get it swirled with La Colombe cold brew soft serve (topped with anise biscotti and milk foam) in June and July, or peach tea soft serve with honey-roasted peaches and lemon powder in August. As Labor Day hits, you can finish out the summer with dark chocolate-olive oil soft serve with figs agrodolce and sea salt. Um, can we get this served in a Cronut?